Description
Jamie oliver’s classic coq au vin delivers French countryside comfort with red wine-braised chicken, smoky bacon, and earthy mushrooms. Rich layers of flavor meld together, inviting you to savor this timeless culinary masterpiece from Burgundy.
Ingredients
Scale
- 1 whole chicken, 3-4 lbs (1.4–1.8 kg), cut into 8 pieces
- 4 oz (113 g) bacon or pancetta, diced
- ½ lb (227 g) cremini mushrooms, stems removed and thickly sliced
- ½ lb (227 g) frozen small whole onions
- ½ lb (227 g) carrots, cut diagonally into 1-inch pieces
- 1 yellow onion, sliced
- ½ bottle (375 ml) dry red wine such as Burgundy
- 1 cup (240 ml) chicken stock
- ¼ cup (60 ml) Cognac or brandy
- 2 tbsps (30 ml) extra virgin olive oil
- 2 tbsps (28 g) unsalted butter, room temperature
- 1 ½ tbsps all-purpose flour
- 10 fresh thyme sprigs
- 1 tsp chopped garlic
- kosher salt
- freshly ground black pepper
Instructions
- Bacon Preparation: Preheat the oven to 250°F (120°C). In a Dutch oven, crisp bacon over medium heat until golden-brown, then remove and set aside on a separate plate.
- Chicken Searing: Pat chicken pieces dry and season with salt and pepper. Brown chicken in batches within the same Dutch oven, creating a caramelized exterior. Transfer browned chicken to the plate with bacon.
- Vegetable Infusion: Sauté diced carrots and onions in the cooking vessel, seasoning with salt and pepper until onions become translucent. Add minced garlic and cook for one minute to release its aromatic essence.
- Liquid Integration: Deglaze the pan with Cognac, then return bacon and chicken to the Dutch oven. Pour in wine and chicken stock, sprinkle thyme leaves. Bring to a gentle simmer, cover, and transfer to the preheated oven for 35-40 minutes.
- Final Touches: Create a butter-flour mixture by mashing butter with flour. Stir into the stew to enhance thickness and richness. Incorporate pearl onions and sliced mushrooms, simmering for an additional 10 minutes. Adjust seasoning to taste and serve hot, optionally garnished with fresh herbs.
Notes
- Optimize Meat Selection: Choose bone-in, skin-on chicken thighs or a whole chicken cut into pieces for maximum flavor and tenderness.
- Master Browning Technique: Ensure chicken is completely dry before searing to achieve a deep golden-brown crust that locks in juices and develops rich caramelized flavors.
- Wine Matters Significantly: Select a quality French Burgundy or Pinot Noir that you’d enjoy drinking, as it dramatically impacts the final dish’s depth and complexity.
- Patience Enhances Flavor: Allow the dish to slow-cook in the oven, which helps break down chicken fibers and allows ingredients to meld together beautifully, creating an incredibly rich and harmonious sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg